Peach Cherry Crumble Pie

Peach and Cherry Crumble Pie

I love pie. I also love crumbles and cobblers. Now I love them together in one deliciously gooey summer dessert, Peach and Cherry Crumble Pie.

That’s right friends, I took a stand. I decided that I didn’t have to choose between my three favorite summer desserts unless I wanted to. Now you don’t have to either.

The idea is simple: a peach pie—with cherries thrown in for good measure—topped with an extra large crumb reminiscent of a cobbler topping instead of a second layer of crust. Flaky on the bottom, sweet cardamom-flecked fruit in the middle and billowy clouds of cinnamon dough on top: this pie cannot get any better.

Make it right away while peaches and cherries are in peak season. Then freeze more peaches (peeled and cut) and cherries (washed and pitted) to make this again in the winter. You’ll undoubtedly need a taste of summer at some point between November and February. How you combine the two fruits is up to you. And, if you must, skip the cherries all together. This will still taste like a little slice of heaven. 

Use your favorite pie crust. The one you’ll find here for Martha Stewart’s pate brisee is mine. The big crumb topping for this pie is slightly adapted from one of my favorite food bloggers, Dana Treat. Check out her version used in a Rhubarb Coffee Cake. (Yum!)

Peach and Cherry Crumble Pie 


  • Your favorite pie dough, chilled, enough for a single 9” crust
  • 4 cups fruit, a combination of peeled peaches cut into eighths and washed and pitted cherries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla
  • ¾ cup granulated sugar, plus another 1/3 cup
  • ¼ cup flour
  • ½ teaspoon ground cardamom
  • ½ cup unsalted butter, melted and cooled
  • 1/3 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch salt
  • 1 ¾ cup cake flour


1. Preheat the oven to 400 degrees. Roll out the chilled dough and transfer to a 9-inch pie plate and put back in the refrigerator to chill more while you prepare the filling and crumb topping. (If you’re using a frozen premade crust, thaw and then chill in the fridge for an hour or so before filling.)

2. To make the filling: combine peaches and cherries, lemon juice, vanilla, ¾ cup sugar, flour and cardamom. Stir to combine well and allow to sit while making the crumb topping, at least 5 minutes. 

3. To make the crumb topping: mix together butter, dark brown sugar, remaining 1/3 cup granulated sugar, cinnamon and salt until well combined. Slowly mix in the flour with a spatula until well combined. As Dana describes in her directions, it will look like a solid dough.

4. Assemble the pie: Fill chilled pie crust with fruit and top the fruit using your fingers to break the topping dough into ½-inch clumps. The topping dough doesn’t have to be uniform, just big and covering all of the fruit.

5. Place pie on a foil lined baking sheet and bake for 40 minutes until the crust and topping are golden brown and the pie bubbling. Remove from oven and allow to cool before serving. 

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